Photo of Celeriac crisps with tomato salsa by WW

Celeriac crisps with tomato salsa

Points® value
Total Time
45 min
20 min
25 min
Healthy zero SmartPoints celeriac crisps are the perfect subsititute for tortilla chips – dunk them in tangy salsa and enjoy the crunch.


Celeriac, raw

350 g

Calorie controlled cooking spray

4 spray(s)


3 large

Red onion

½ small

Coriander, fresh

1 sprig(s)

Olive Oil

1 tablespoon(s)

Lime Juice, Fresh

20 ml


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Peel and finely slice the celeriac and put on two baking trays, making sure the slices don’t overlap. Mist with the cooking spray and season to taste.
  2. Bake for 20 minutes until browned and crisp, then transfer to a large dish, making sure to keep the slices apart to prevent them going soggy.
  3. Meanwhile, put the tomatoes in a heatproof dish and cover with boiling water. Let sit for 30 seconds then drain and run under cold water to loosen the skin. Peel the tomatoes, then quarter, deseed and finely dice them.
  4. Put the tomato in a bowl with the onion, coriander, olive oil and lime juice. Season to taste and serve with the crisps.